Cook the Issue 2010: Rice Noodles with Shrimp and Cilantro

Alas, this recipe did not do it for us. I even followed the recipe-- except orange peppers instead of red. My daughter did not like the ground coriander on the shrimp ("weird") and my husband doesn't like shrimp much anyway. I found the noodles okay, but a bit bland-- like a version of Pad Thai without all that great funk from some of the more "authentic" ingredients. It does come together fast, so if you have a shrimp-loving household and can get good shrimp (ours were frozen farmed from Thailand), then this might be your dish-- indeed, it has gotten great reviews including from ICDOcean in this very contest, so don't be discouraged from trying it! For us, the other noodle dishes in this article, including the lemongrass soup from the cover and the hoisin stir-fry with crispy noodle cakes, will be in our rotation.